beans beans beans

Lately, I’ve been a bean bore. I seem to spend my evenings slicing beans. This year’s harvest is really good – partly due to conditions and a lot to do with putting lots in.

We have the standard row of runner beans, which we are mostly eating as they arrive – only freezing when we pick masses. The french beans freeze much better. We have six wigwams of limka and three of a climbing purple bean.

We also have borlotti and spagna beans coming too, but they are for podding, so a later harvest.

The limka was great last year, so we knew what we were getting, but the purple beans are an experiment. The idea was that they would be easy to spot – being purple, just like the purple podded peas.. but it doesn’t really work that way as the stems are the same colour!

We are really pleased with them, they are so tasty, a heavy cropper, and pretty too. They turn green as soon as they are cooked.

The picking, slicing, blanching, and freezing is set to go on for some time yet.

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2 Responses

Himself is the only bean lover in our family so he has to contend with a few bush beans and usually one wigwam of something decorative like the borlotti or the purple podders.

It’s funny , I don’t even like the smell of the freshly picked bean, so when I read about your cutting and blanching etc I could recall the smell instantly!
However, the smell of freshly picked tomatoes – heaven! And peas? Yum yum yum!